Stories /

Recipe: Basic Pie and Tart Pastry Dough

jbfauthor

jbfauthor

June 03, 2010

Search
Recipes

In his James Beard Award–winning cookbook, Baking, James Peterson presents a number of techniques for mixing pâte brisée, a classic French pastry dough that you have likely experienced as pie dough. Today we're featuring the author's food-processor method, which proves that this appliance is the time-strapped foodie's best friend.